How to Make Butternut Squash, Kale, and Chanterelle Mushroom Soup - A Step-by-Step Guide

Butternut Squash, Kale, and Chanterelle Mushroom Soup is a hearty and comforting dish that is perfect for the fall and winter months. This soup is filled with nutritious and delicious ingredients that come together to create a flavorful and satisfying meal. With the sweetness of the butternut squash, the earthiness of the kale, and the rich, nutty flavor of the chanterelle mushrooms, this soup is a true delight for the taste buds.

Butternut squash is a popular ingredient in fall and w...

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Ingredients

  • 2 teaspoons olive oil
  • ½ medium sweet onion, diced
  • 6 chanterelle mushrooms, trimmed and sliced
  • 1 pinch salt
  • 1 teaspoon butter, or as needed
  • 2 cloves garlic, pressed
  • 3 cups vegetable broth
  • 2 cups cubed peeled butternut squash in 1/2-inch pieces
  • 1 bay leaf
  • ground black pepper to taste
  • 1 pinch curry powder
  • 5 leaves kale, stems removed, thinly sliced
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 6 cups

  • Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  • Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  • Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.
  • Nutrition

    116 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 450mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 47mg
    • Calcium: 91mg
    • Iron: 2mg
    • Potassium: 392mg